Spinach Artichoke Mac ‘n Cheese Cups
Ingredients
- 8 ounces bean-based elbow or shell pasta, (such as Banza)
- 2 tablespoons unsalted butter, (divided)
- 2 tablespoons olive oil
- 1 (14-ounce) can artichoke hearts, drained and roughly chopped
- ½ cup diced yellow onion
- 2 tablespoons whole-wheat flour
- 1 teaspoon minced fresh garlic
- 1 ½ cups whole milk, (warmed)
- Cracked pepper and kosher salt
- ¼ cup whole-milk Greek yogurt
- 2 teaspoons Dijon mustard
- 1 cup grated Gouda cheese
- ½ cup grated fontina cheese
- 1 (6 ounce) bag fresh spinach, chopped
- ¼ cup Panko bread crumbs
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